1. In a large zip-close bag, combine flour, salt, and pepper. Add chicken to bag and seal. Shake to coat chicken with flour mixture. Shake off excess flour; place chicken on a plate.

2. Heat oil in a large skillet over medium-high heat; add chicken. Cook 5 minutes, turning once. Remove skillet from heat and add sherry. Return to heat and stir in mushrooms and garlic. Bring to a boil; reduce heat. Simmer, covered, stirring occasionally, until chicken is no longer pink in the thickest part, about 15 to 20 minutes. Transfer chicken to a platter and cover loosely with foil.

3. Stir cream and tomatoes into mushroom mixture. Add spinach in handfuls, mixing to incorporate it all. Bring to a boil, then reduce heat to maintain a simmer. Simmer uncovered until sauce is thickened and spinach is wilted, about 4 to 5 minutes, stirring frequently. Remove from heat.

4. To serve, cut chicken into 3/4-inch slices and divide among 4 plates. Top each serving with spinach sauce.

Source: Hannaford fresh Magazine, July - August 2013